I had a lemonade that taste a lot different and upon enquiring, I found the secret was mixing sugar in water at room temperature, not heating it up & stirring by hand. It was prepared by a catering company and they didn't want to detail the recipe.
I tried to replicate it by just putting 2 tbps of sugar in a glass of 500 ml water and just stirring it. Stirred for 30 mins, still had some undissolved sugar. Not sure if there some scientific reason or just my poor stirring skills.
Is there some ratio of sugar to water? Any ideal temperature? Fine or big grain sugar? Tips to do it more efficiently & at a larger scale?
I am hoping to make a syrup (concentrate) form like I do with demerara syrup (which I make by heating).
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